Banana Milkshake
But make it skinny... and dairy-free.
Banana milkshakes are a thing of my childhood. My brother and I would beg my mom to make this for us all the time and she would always oblige. She fancied herself an ice cream/milkshake aficionado after spending ages 16-18 behind the counter at Baskin-Robbins. It’s pretty amazing my brother and I don’t have diabetes. However, as the vain and lactose-intolerant woman that I am today, I can’t chug a glass of milk and ice cream in good conscience… So for all my equally vain and lactose-intolerant baddies, this one’s for you! It’s a tasty treat without busting your gut.
BANANA MILKSHAKE (SERVES 2)
2 ripe bananas1
1/2 cup coconut milk, unsweetened2
1/4 cup almonds, unroasted & unsalted
pinch of kosher salt
100 g frozen coconut meat3
1 cup ice
1 TBSP crushed cacao nibs, unsweetened4
Fill two 12-14 oz glasses with ice and place in the freezer.
Place the bananas, coconut milk, almonds and salt in a blender.
Blend on low speed then slowly crank it up to high until the almonds have broken down into little specks.
Turn off the blender and add the frozen coconut meat and ice. Start blending on low speed and slowly crank it up to high until you have a smooth consistency. Turn off the blender.
Add the crushed cacao nibs and blend on medium speed for about 10 seconds. Don’t pulverize the cacao nibs- you still want a little bite (think mint chip ice cream).
Remove your glasses from the freezer and discard the ice. Serve up your smoothie in the chilled glasses.
Crucial to use ripe bananas as this is the main source of sweetness
I love this stuff! You can find it at Erewhon, Whole Foods or Instacart.